Vegan pancakes? I know what you're thinking: yet another breakfast recipe, Felicity? Really? In my defense, I do eat breakfast for dinner a great deal of the time. My family members are all huge fans of eating breakfast foods, no matter the time of day.

If you've been reading this blog for long, you'll remember our Basic Vegan Pancakes recipe from last spring. Looking back at that recipe, I can see that it includes lots of ingredients that probably aren't commonly stocked in everyone's kitchens, especially those who aren't vegan. And that undermines the point of Tofu For Thought: that everyone, vegan or not, can use this recipes to create simple and tasty recipes that involve no animal products and therefore are better for our planet and ourselves. Hopefully, the ingredients in this recipe are more common in your kitchens.

But I will totally agree that I loved these pancakes. Even though I am especially partial to breakfast foods, these pancakes are an important breakfast staple for everyone, and they are so much more tasty than the non-vegan pancakes that come from a boxed mix.

My dad came up with this recipe on the spot the time he first made it. I assume no credit for this recipe, since it is all his creation. I'm so lucky to have such a helpful family that is always willing to try new vegan recipes. I hope that your family will be open to this recipe too!

Combine all of the ingredients (not the syrup or strawberries) into a thin batter.

Let the batter sit for a few minutes as you heat up a greased cast iron pan.

Pour the batter onto the pan 3-4 tablespoons at a time (or larger if you would like larger pancakes).

Wait for about 3 minutes (dependent on how the heat and amount of batter) before flipping the pancakes. Be sure to note that vegan pancakes take longer to cook through than traditional pancakes from a box mix do.

Cook the pancakes for another 2 minutes on the other side, watching carefully to be sure that they are fully cooked but not burnt.

Once the pancakes are done cooking, enjoy them with maple syrup and strawberries (or vegan maybe chocolate chips, like I did!) Honestly, though, you may not even want to add anything atop these pancakes, since they're fluffy vanilla flavor it amazing!

These pancakes can be frozen for about two weeks. Just reheat them in a microwave for a few minutes underneath a damp cloth to enjoy.

It is important to note that vegan pancakes take a bit longer to cook than non-vegan pancakes may. But the amazing flavor and lack of animal products make this recipe entirely worth it!

I hope you're all having a great spring. (Gosh - I can't believe it's already June! I'm so glad that I'll almost done with my exams, and my summer break is not too far off!) Thanks for visiting!